Ingredients:

  • 1 large egg, room temperature
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground white pepper
  • ¾ cup neutral-tasting oil (canola, sunflower, or grapeseed)

Instructions:

  1. In a tall jar, add the egg, lemon juice, Dijon mustard, salt, and pepper.
  2. Gently pour the oil on top of the other ingredients. Be careful not to mix.
  3. Place the immersion blender all the way at the bottom of the jar, ensuring the blade is completely submerged.
  4. Turn on the blender at high speed. Keep it at the bottom for about 20 seconds until the mixture at the bottom turns pale and emulsified.
  5. Slowly, very slowly, raise the immersion blender up through the mixture, allowing the emulsification to continue and incorporate all the oil.
  6. Continue blending for a few seconds until the mayonnaise is thick and creamy.
  7. Taste the mayonnaise and adjust seasoning (salt, pepper, lemon juice) as needed.
  8. Transfer to an airtight container and store in the refrigerator.